Cranberry and White Chocolate Muffins with Orange Glaze
Quick and easy muffins filled with fresh cranberries, orange juice and zest and white chocolate chips. Drizzled with a sweet orange glaze.
Equipment
- 1 12 cup muffin pan
- 12 cupcake liners
Ingredients
- 1 cup granulated sugar (200g)
- 8 tbsp. unsalted butter, softened
- 2 tbsp. fresh orange juice
- 1 tbsp. grated orange zest
- 2 large eggs
- 2 cups all- purpose flour (240g)
- 1 tsp. each baking powder and baking soda
- ¼ tsp. salt
- 1 cup sour cream
- 1 tsp. vanilla extract
- ¾ cups fresh or frozen cranberries, chopped
- ½ cup white chocolate chips
- 2 tbsp. granulated sugar (for sprinkling on top)
For the Orange Glaze:
- 1 cup powdered sugar, sifted
- 2 tbsp. heavy cream
- 1 tbsp. fresh orange juice
Instructions
- Preheat the oven to 350 degrees. Line a 12- cup muffin tin with cupcake liners.
- In a mixing bowl, cream together the butter and sugar and then add the eggs one at a time.
- Sift together the flour, baking powder, baking soda, and salt and then stir them gently into the butter mixture. Mix until just combined, and then add in the sour cream, vanilla, orange juice, and orange zest. Do not overmix.
- Toss the cranberries with a tablespoon of flour and then gently stir them into the batter, along with the white chocolate chips.
- Divide the batter between the muffin cups. Sprinkle the sugar over the top of each muffin.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out free of batter. Let the muffins cool in the pan on a wire rack for five minutes, and then out of the pan for 10 minutes.
- Make the glaze by combining all the ingredients. Use a piping bag to apply the glaze to the muffins.
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